Ingredients: 1oz / 25 g dried cranberries 100ml Cranberry juice 2 tsp sugar 4 eggs


Cranberry Bread and Butter Pudding Serves 4


Preparation time: 20 minutes


450ml / 16floz milk 450ml / 16floz single cream (you can use all milk if you prefer) 2oz / 50g sugar grated rind of 1 orange 2oz / 50 g butter 1 loaf bread (at least a day old, sliced into thick cubes) Soft brown sugar for sprinkling over


Method: •


• •


• • •


36


(plus resting time) Cooking Time: 45 minutes


Poach the dried cranberries in the cranberry juice with 2 tsp sugar. Reduce the mixture down until it thickens and becomes a little jammy. Place it on one side to cool.


In a separate dish beat together the milk, cream (if using) and eggs, and then stir in the sugar and grated orange rind.


Butter the bread on both sides and place into a buttered dish, alternating layers of bread with layers of cranberry. Finish with a layer of bread then sprinkle a few cranberries over the top.


Pour the egg mixture over everything and let the pudding rest for at least 2 hours (or overnight in the fridge).


Preheat the oven to 180C or gas mark 4. Sprinkle the finished pudding with soft brown sugar and place in the oven for 45 minutes. This is lovely served with crème fraîche or custard.


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